Cooking Class Instructor - Twin Farms

The Cooking Class Instructor reliably serves as a dynamic ingredient in our guest offering. He/she works in close collaboration with the Executive Chef, Head Chef and the Activities Manager to create a memorable experience through culinary activities. He/she will also assist with kitchen duty.
Essential Functions:
Responsibilities and functions involved in this role, but not limited to, include:
With the guest’s culinary experience foremost in mind, embark the guests on a cooking journey for 1.5hours, teaching them to knead pasta, to decorate cookies or use a grill as its best.
Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications.
Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.
Perform other duties as assigned by supervisor.
Knowledge, Skills, and Abilities:
In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
Capable and knowledgeable in producing consistent and high-quality product in a timely manner.
Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.
Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
Skilled in sharing expertise with others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences.
Able to exerting clear communication and friendly interpersonal skills.
Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
Able to exert strong organizational skills and efficient management of work station.
Knowledgeable of basic kitchen and food safety procedures– including proper use of equipment and handling and storing of foods.
Familiar with wise use of kitchen resources/inventory.
Education/Training:
Culinary education and/or on the job training with hotel and fine dining experience preferred
Previous experience cooking in a fine dining restaurant of at least 2 years
Working Conditions:
Tasks are often conducted under the stress of a fast-paced environment with ever-changing demands.
Predominant activity is on feet with continuous walking and standing.
Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
Work involves a good deal of independent management but also close collaboration with a team.
Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.

Employment type
Full-time

Work arrangement
No